Chicken Schnitzel

Chicken schnitzels are one of my favorites. They are delicious, tender, juicy, and so easy to make. I usually make them up midweek because they can be whipped up in less than half an hour. Not to mention, the entire family loves them.

4 boneless, skinless chicken breasts, pounded and flattened
½ cup flour
2 eggs, beaten
1 tbsp of milk
1 cup of Panko breadcrumbs
1 tbsp of Parmesan cheese
½ tsp of granulated garlic
salt and pepper to taste
1 tsp of dried or fresh parsley

Lay each chicken breast on a piece of cling wrap. Place another piece of the wrap over the top. Using a meat tenderizer or blunt object, pound the breasts until they are about ⅛ to ¼ of an inch thick. Set them aside on a plate.
Add the flour to a mixing bowl, the beaten eggs and milk to a second mixing bowl, and the bread crumbs to a third bowl. Season the bread crumbs with the garlic, Parmesan cheese, salt, pepper, and parsley. Mix until well combined.
Using your right hand, dredge each chicken breast in the flour. Change to your left hand and dip them into the egg mixture. Switch back to your right hand and coat the breasts with the bread crumbs. Set the schnitzels aside on a baking tray.
Heat about ¾ of an inch to 1 inch of oil in a preheated pan. The oil should be about 350 degrees. If you don't have a thermometer, add a bit of flour or bread crumbs to the oil. If it sizzles, you know it's done.
Put the schnitzels in and fry them, in batches, for about 3 minutes on each side or until they're golden brown.
Serve and enjoy your chicken schnitzels.